Cereals & Starch

Lesson 4: Perform Mise ‘en Place

01
Cereals
Cereals
are usually starchy pods or
grains.

the most important group of

food crops in the world
named after the Roman
goddess of harvest, Ceres.
Rice, wheat and corn are the
three most cultivated cereals
in the world
Cereals
in manufactured and
processed foods, it plays an
obvious role in achieving
the desired viscosity in
such products as cornstarch
pudding, sauces, pie
fillings, and gravies.
Cereals
refer to the cultivated
plants of the grass family
that provided edible
starchy grains or seeds.
(rice, corn, wheat, oats)
02
Starch
Starch
the second most abundant 
organic substance on earth.
It is found in all forms of
leafy green plants, located
in the roots, fruits or grains
Many of the food staples of
man throughout the world are
basically starchy foods,
such as rice, corn, cassava,
wheat, potato and others.
Starch
source of up to 80% of
calories worldwide.

used in food manufacture,

cosmetics, pharmaceuticals, textiles,
paper, construction materials, and
other
industries.
Starch
the reserved
carbohydrates found in
plants usually
appearing as a fine
white powder.(root
crops, legumes, local
noodles)
1. Mixing bowl – used
when preparing cake
mixture, salads, creams,
and sauces.
2. Sifter – used for
separating coarse particles
of flour, sugar, baking
powder, and powdered
ingredients to retain finer
textures.
3. Wire whisk – used
for beating egg whites,
egg yolk, creams and
mayonnaise.
4. Wooden spoon –
used for mixing creams,
butter, and for tossing
salads.
5. Slotted spoon – used to
separate solid particles
from soup; also for stirring
purposes, such as making
egg white fine in texture for
bird‘s nest soup and mock
nido soup.
6. Blending fork – used for
testing the tenderness of
meat, combining big cuts
and particles of meat and
vegetables, and for
blending other ingredients
with flour.
7. Rubber scraper –
used for scraping off
mixtures of butter,
sugar, and egg from the
sides of the mixing
bowl.
8. Strainer – used for
separating liquids from
fine or solid food
particles, such as coco
cream from coconut
and tamarind extract
9. Tongs – used for
handling hot foods.
10. Dry Measuring Cups
– used for measuring
dry ingredients.
11. Liquid Measuring
cup - used to measure
liquid ingredients.
12. Measuring spoon –
used for measuring dry
and liquid ingredients
which require a little
amount.
13. Sauce pan and pots
– used for cooking meat
and fish dishes with
gravy and sauce.
14. Rice cooker – used
for cooking rice and
other foods.
15. Pressure cooker –
used for tenderizing or
cooking meat, chicken,
and other grains or
legumes, in lesser time.
16. Double boiler –
used for preparing
sauces which easily get
scorched when cooked
directly on the stove.
17. Steamer – used for
cooking food by
steaming.
18. Colander - a
perforated bowl of varying
sizes made of stainless
steel, aluminum or plastic,
used to drain, wash, or
cook ingredients from
liquid
19.Canister - a plastic or
metal container with a
lid that is used for
keeping dry products.
20. Butcher knife –
used for cutting,
sectioning, and
trimming raw meats.
21.Channel knife – a small hand tool used
generally in decorative works such as making
garnishes.
Cereals & Starch
Lesson 4: Perform Mise ‘en Place
 Pointers in Performing Mis ‘en Place for
Cereal and Starch Dishes
1. Gather all the tools and ingredients before
cooking.

2. Choose the right tools and equipment for

particular dish.
 Pointers in Performing Mis ‘en Place for
Cereal and Starch Dishes
3. Place all tools within reach to avoid waste of
time and unnecessary fatigue.

4. Use electric-operated tools skillfully and carefully

to avoid accidents.
 Pointers in Performing Mis ‘en Place for
Cereal and Starch Dishes

5. Arrange the tools and ingredients

systematically.

6. Check the availability of the needed

ingredients.
 Pointers in Performing Mis ‘en Place for
Cereal and Starch Dishes

7. Check on the quality of the needed

ingredients.

8. Use the correct tools for measuring the

ingredients needed in the recipe.
 Pointers in Performing Mis ‘en Place for
Cereal and Starch Dishes
9. Work within the time frame so that hot foods are
served hot and cold foods served cold.

10. Use sanitized tools and equipment to ensure

hygienic foods are served.
 Pointers in Performing Mis ‘en Place for
Cereal and Starch Dishes
11. Observe FIFO, “First In First Out” in storing
cereals and starch.
Common Sources of Food Starch
cereal grains, including corn, wheat, rice,
grain, sorghum, and oats; legumes; and roots
or tubers, including potato, sweet potato,
arrowroot, and the tropical cassava plant
(marketed as tapioca)
 Sources of
Starch
The parts of plants that
store most starch are
seeds, roots, and tubers.
Manufactured Starch
Corn
Potato
Tapioca (Casava)
Classification of Starch
Native Starch
Modified Starches
Purified Starch
 NATIVE STARCH
refers to the starches as
originally derived from its plant
source.
 MODIFIED
STARCH
are starches that have been altered
physically or chemically, to modify one
or more of its key chemicals and/or
physical property.
 PURIFIED
STARCH
a starch that underwent wet milling.
This procedure employs various techniques of
grinding, screening, and centrifuging to separate the
starch from fiber, oil, and protein.
 Starch Properties and Reactions

1. GELATINIZATION- The sum of changes

that occur in the first stages of heating starch
granules in a moist environment which includes
swelling of granules as water is absorbed and
disruption of the organized granule structure.
 Starch Properties and Reactions

2. VISCOSITY- The resistance to flow; increase

in thickness or consistency. When the newly
gelatinized starch is stirred, more swollen
granules break and more starch molecules spill
causing increase in viscosity or thickness.
 Starch Properties and Reactions

The type of sugar influences the temperature and

rate of gelatinization.

Different Sweeteners Added to Starch Gel Preparation.

 honey
 molasses
 panutsa or granulated sugar
 Starch Properties and Reactions

3. RETROGADATION- is the process in which starch

molecules, particularly the amylose fraction, re-
associate or bond together in an ordered structure
after disruption by gelatinization; ultimately a
crystalline order appears.
.
 Starch Properties and Reactions

4. SYNERESIS- Oozing of liquid from gel when cut

and allowed to stand (e.g. jelly or baked custard).
The oozing of liquid from a rigid gel; sometimes
called weeping.
 Starch Properties and Reactions

5. DEXTRINIZATION- It is the process of

forming dextrin. Dextrins – are partially hydrolyzed
starches that are prepared by dry roasting. In home
kitchens, dextrinization is achieved by toasting flour
for polvoron, rice flour for karekare sauce, and
bread slices for breakfast.
 Starch Properties and Reactions

6. HYDROLYSIS- Starches undergo hydrolysis

during cooking or processing and during storage of
food where a chemical reaction in which a
molecular linkage is broken and a molecule of water
is utilized. .
 FUNCTIONAL PROPERTIES OF STARCHES

1. Thickeners in gravies, sauces

and pudding. It absorbs water and
become a gel when cooked.
2. Stabilizers
 FUNCTIONAL PROPERTIES OF STARCHES

3. Moisture retainer
4. Gel forming agents
5. Binders
 FUNCTIONAL PROPERTIES OF STARCHES

7. Flavor carriers- its ability to trap

oils and fats, which absorb flavoring
substances more efficiently.
Starch
are added to processed
meats (luncheon meats, hot
dogs, sausages, etc.) as a
filler, binder, moisture,
retainer, and fat substitute.
The quality characteristics
of the starch itself depends
upon which role or
function it was used.
Cereals
Cereal is any grain that
is used for food.
Grains especially
whole grain are not
just empty calories.
These are very
valuable and can
contribute a great deal
to our health.
 Cereal-processed food:
A whole grain cereal is a grain product that
has retained the specific nutrients of the
whole, unprocessed grain and contains
natural proportions of bran, germ and
endosperm.
Cereal-processed food:
Enriched cereals are excellent
sources of thiamine, niacin,
riboflavin, and iron.
 Cereal-processed food:
A restored cereal is one made from either the
entire grain or portions of one or more grains
to which there have been added sufficient
amounts of thiamine, niacin, and iron to
attain the accepted whole grain levels.
Cereals provide the body with:
 Carbohydrates
 Protein
 Fat
 Vitamins
 Minerals
 Water
 Cellulose or roughage
 Nutritional Significance of Noodles and
Pasta or Alimentary Paste
Nutritive Value:  Water
 Fat
 Iron
 Protein
 Carbon
 Calcium
 Phosphorous
 Thiamin
 Riboflavin
 Niacin
Dried Noodles and Pasta